⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A vegan spin on yogurt flatbreads - using silken tofu instead. Just 3 ingredients for soft, fluffy, protein-packed flatbreads.

Ingredients

  • 300 g silken tofu
  • 1 tsp salt
  • 350-400 g wheat flour
  • 2-3 tsp baking powder

Optional topping

  • vegan butter or olive oil
  • garlic, minced
  • fresh parsley, chopped

Instructions

  1. Make dough: Mash silken tofu in a large bowl. Add salt and flour, stir until a shaggy dough forms.

  2. Knead: Knead for about 5 minutes until well combined. Cover and rest for 20 minutes.

  3. Heat pan: Set a cast iron or non-stick pan over medium-high heat.

  4. Shape: On a floured surface, divide dough into 6-8 pieces. Roll one piece into a thin circle.

  5. Cook: Place flatbread on hot pan and cook 1-2 minutes per side. Flip when you see brown spots and the bread puffs up.

  6. Keep warm: Place cooked flatbreads on a plate and cover with a tea towel while you cook the rest.

  7. Serve: Brush warm flatbreads with garlic butter (or olive oil) and parsley. Best eaten warm.

Notes

Self-raising flour: You can also use self-raising flour and skip the baking powder.

Silken tofu: Must be silken/soft tofu, not firm. It replaces the yogurt in traditional flatbread recipes.

Protein boost: The tofu adds protein compared to regular flatbreads.

Source: Dan Dumbrell